What is Ghee? A clarified healthy cooking butter is one way to define ghee. Also, a pure dairy butter but ghee has the salt, water and curd removed which makes the ghee over 99% a pure butter-fat. Ghee is ideal for shallow frying because only very minimal quantities of it are required on a pan to do the same job. It’s been used in home or in business kitchens. Ghee spread all over the world now including western world, however, it originates in the South Asia and it is commonly used in Nepali, Pakistani, Bangladeshi and Indian delicious cuisine. In entirety ghee consists almost completely of pure fat. In one study it showed reducing cholesterol properties and that is if that’s the original ghee made from milk (as opposed to a cheaper ghee version which is made from plant oils, some plant oils contain trans fatty acids. Get only the real one made from milk it has many health and practical benefits when compared with other fats and butter.) How to prepare ghee? Ghee is made by slow simmering of unsalted butter in a low wide pot or simply in a pan all the way until all its water has boiled off, evaporated out. In the process also the protein (or milk solids) separate by creating sediment at the bottom while a bit of a froth remains floating as the first layer on the top. This froth can be removed simply by scooping it away. The cooked, hence clarified ghee butter, can be simply spooned off or gently tipped out into a storage container box (avoiding disturbing those unneeded milk solids sediments at the bottom of the pan.) And that’s it, ghee is made.

The color of ghee is yellowish but it can depend on, as well as its silky texture with taste, what sort of cow milk the butter was produced from or even length of simmering time makes an effect.

Apart what’s in the ghee nutrition facts table, use the ghee calorie counter to calculate dietary and nutritional information for any amount of ghee butter. E.g. convert value from 1/4 of a cup amount, or 50g, 1 fl-oz servings, 100g, even US legal nutrition labeling cup (240ml/cup). Convert from any portion or measure. The tool also makes conversions of fats into energy units, from any amount of fat contained in ghee. Details about ghee are handy as healthy eating tips, for maintaining healthy diet therefore a personal healthcare plus wellbeing.

I’ve been cooking with ghee and need one ghee measurement from 2 tbs to g or in other words volume from 2 spoons of ghee to grams weight.
2 tbsp ( tablespoons ) of ghee = 27.6 g ( 28 grams ) of ghee = 27 3/5 g ( gram ) of the ghee called butter. I must remember that 1 tablespoon of ghee equals 13.8 g which is rounded to 14 gram of ghee.

Would it be possible to create a calculator that would show how many ounces of ghee will we get from 4 oz of butter in the process of producing own ghee at home? Ghee is a much healthier frying medium. Perry

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How many ounces ghee will get from 4 oz butter? | Permalink

Well done ghee measures converter and also this ghee nutritional information list. We use ghee for cooking and baking at home instead of butter because ghee has some health benefits when compared with other fats. Ghee tastes much nicer too. Thank you for your great work, Madeleine.

1 ml ghee weight = 0.9g = 0.03 oz net wt.
How much fat in one table spoon of ghee? = 1 tbsp = 13.8 g of total Fat ( ~ 14g ) = 0.5 oz (ounce) of ghee
This ghee nutrition chart label was viewed!
What is the amount of fat in ghee per 100 grams? 100g of ghee = 99.9 g of fat so basically ghee is almost pure fat.
What is the ghee nutrition apart fat content, calories and carb’s with sodium in 1 gm ghee nutrition contents.
Due to these nutritional facts of ghee, I am converted to cooking with it.

Only today I’ve learned about the ghee butter existence and this is why I was searching on your page what is in 100 gms of ghee as in nutritional information. Mainly how many calories are in ghee from 100 g weight and what sort of type lipids or fats and cholesterol ghee has. Thanks for further allowing me to touch the base on what ghee is, the converter and how to cook with ghee.